My Mom’s SUPER SIMPLE 4-Ingredient No Knead Bread

This No Knead Bread Recipe is one of my mom’s weekly must-makes when I was a child – and now it’s one of my weekend rituals. No oil, sugar, or kneading needed! It’s a great bread base recipe to add any toppings you’d like – and today I’m making 2 kinds: Olive and Cheesy Sun-dried Tomatoes!

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My Weekend Bread Baking Ritual

I shared this recipe with you all as part of my weekend in my recent “What I Eat In A Weekend” video. This weekend bread making ritual started with my mom. I always looked forward to having a slice of her homemade bread coming home from school. I swear, it’s better than any store-bought bread. After leaving home for college, I started missing that homemade taste, so I picked up my mom’s weekly ritual for myself.

Cooking during the week can be a much more hectic process during my busy workday. On the weekend, I like to make recipes that take a little bit longer. I make this no knead bread dough every Saturday night and bake them on Sunday, and it comes out perfect every week!

This no knead bread is a recipe that takes some time, but the result is a labor of love that lasts the whole week. Making this bread feels so therapeutic, it reminds me to slow down for a bit in the weekend. There’s just something about stretching and rolling a ball of dough that makes you feel so relaxed.

Overnight Rise – The Secret To No Knead Bread

This easy bread recipe has been a game changer for me it contains no oil, no sugar, uses slow rise yeast – plus no knead. I love eating bread, but not so much kneading bread. Sometimes, the hardest part of baking a great loaf of bread is the right balance of kneading.

This recipe is great for any beginners to bread baking, because it’s only 4 ingredients, and you’re really letting the yeast do all the work! The secret to no kneading? Making the dough the night before and letting it rise overnight! It creates the perfectly fluffy dough the next day.

Your Toppings, Your Choice: Olives, Cheese, and Sun Dried Tomatoes

I love adding toppings to my bread base to make my weekly bread a little more interesting. Today, I’m adding olives for one loaf, and cheese and sun-dried tomatoes for another. If you’re looking for something on the sweeter side, you can add dried fruits, nuts, or even some mini chocolate chips. All you have to do with your toppings is wrap them into the dough before baking.

For an EXTRA CRISPY crust to my cheesy bread, I love sprinkling an extra handful of shredded cheese on top during the last 10 minutes of baking. It gives this bread a beautiful, cheesy golden color once fully baked! Use a cast iron bread pan for even heating, like the Le Creuset Cast Iron Round Dutch oven I used today.

No Knead Bread Ingredients

• 3 cups all-purpose flour
• 1 ½ cups room temperature water
• 1 ½ teaspoon salt
• ¼ teaspoon active dry yeast

1. In an airtight container, mix together flour, salt, and yeast
2. Slowly pour in water while mixing until the dough becomes sticky
3. Close the lid and let the dough rest overnight at room temperature
4. Flour a clean working surface and dump out the dough
5. Stretch the dough into a flat rectangular shape
6. Add whatever toppings you would like
7. Fold the top and bottom of the dough to the middle, forming a long log, pinch everything closed
8. Fold the right side of the dough to the middle then fold the left into the middle
9. Pinch everything closed and lightly form the dough into a ball.
10. Transfer the dough onto a baking sheet then transfer into a cast iron and place in the oven without turning it on for at least 1 hour.
11. Remove the dough with the baking sheet from the cast iron, then preheat the oven to 490F with the cast iron with the lid on.
12. Once the oven is at 490F, place the dough with the baking sheet into the cast iron and bake at 490F with the lid on for 20 minutes
13. After 20 minutes, remove the lid and bake for another 10 minutes. You can add more toppings during this step
14. Remove from the cast iron and let it rest for 20 minutes before cutting.

These saucy one pot meals are PERFECT for pairing with this No Knead Bread recipe:

My Mom’s SUPER SIMPLE 4-Ingredient No Knead Bread

By Tiffy Cooks

5 from 1 vote

My mom makes this No Knead Bread recipe for us all the time and I swear it's better than any store bought bread! Today, I made 2 types of toppings: Olive, and Sundried Tomatoes with Cheese, but you can add ANY topping you'd like!

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Prep Time:1 hour hr

Cook Time:30 minutes mins

Resting Time:20 minutes mins

Total Time:1 hour hr 50 minutes mins

Course: Breakfast, Side Dish

Cuisine: Asian, Taiwanese

Diet: Vegetarian

Keyword: Asian Food, Asian Recipe Easy, Asian Recipes, Bread, Easy Recipes, easy snack

Servings: 1 Loaf

Calories: 1368kcal

Equipment

• Le Creuset Cast Iron Round Dutch oven

Ingredients

• 3 cups all-purpose flour
• 1 ½ cups water room temperature
• 1 ½ teaspoon salt
• ¼ teaspoon active dry yeast
• Toppings Of Your Choice

US Customary – Metric

Instructions

• In an airtight container, mix together flour, salt, and yeast.
  
• Slowly pour in water while mixing until the dough becomes sticky.
• Close the lid and let the dough rest overnight at room temperature.
• Flour a clean working surface and dump out the dough.
• Stretch the dough into a flat rectangular shape.
  
• Add whatever toppings you would like.
  
• Fold the top and bottom of the dough to the middle, forming a long log, pinch everything closed.
• Fold the right side of the dough to the middle then fold the left into the middle.
  
• Pinch everything closed and lightly form the dough into a ball.
• Transfer the dough onto a baking sheet then transfer into a cast iron and place in the oven without turning it on for at least 1 hour.
• Remove the dough with the baking sheet from the cast iron, then preheat the oven to 490F with the cast iron with the lid on.
• Once the oven is at 490F, place the dough with the baking sheet into the cast iron and bake at 490F with the lid on for 20 minutes.
  
• After 20 minutes, remove the lid and bake for another 10 minutes. You can add more toppings during this step.
  
• Remove from the cast iron and let it rest for 20 minutes before cutting.
  

Notes

You can use any toppings you’d like. Today I used: 

• Olives 
• Sundried Tomatoes and Shredded Cheese

Nutrition

Calories: 1368kcalCarbohydrates: 286gProtein: 39gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 0.4gSodium: 3514mgPotassium: 409mgFiber: 10gSugar: 1gCalcium: 69mgIron: 17mg